Alheira de Barroso-Montalegre

A Portuguese smoked sausage made in the municipality of Montalegre, in the Vila Real district. Alheira de Barroso-Montalegre carries PGI, 2007 classification.

Materials

Metric

US

Pork

500 g

1.10 lb

Pork fat

200 g

0.44 lb

Poultry meat (chicken, turkey, duck) or rabbit

200 g

0.44 lb

Wheat bread

100 g

0.22 lb

Ingredients per 1000g (1 kg) of materials

Salt

28 g

5 tsp

Cure #1

2.5 g

1/2 tsp

Pepper

2.0 g

1 tsp

Sweet paprika

4.0 g

2 tsp

Parsley, chopped

1 Tbsp

Onion

50 g

1/2 onion

Olive oil

30 ml

2 Tbsp

Ingredients

Chop meat and fat into pieces suitable for cooking. Place meat and fat in a pot, add some salt and cover with water. Occasionally soup greens are added for better flavor. Simmer the meat until soft; fat needs less cooking time. Drain meats but save the meat stock.

Spread the meat on the table and separate meat from bones when the meat is still warm.

Break up or cut up white bread (the crust can be left on) and soak in the hot meat stock for 60 minutes. Drain and squeeze the excesss stock out.